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Description
This Crockpot White Chicken Chili offers a comforting mix of tender chicken, creamy beans, and zesty spices. It’s ideal for a quick, satisfying dinner that everyone will love!
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 4 cups chicken broth
- 1 large onion (diced)
- 3–4 cloves garlic (minced)
- 2 (4 oz) cans fire roasted mild diced green chiles
- 1 bay leaf
- 2 (15.5 oz) cans cannellini beans (drained and rinsed)
- 15.5 ounce can pinto beans (drained and rinsed)
- 1 ½ cups frozen corn (thawed)
- 6 ounces (¾ block) cream cheese
- Fresh cilantro (for garnish)
Instructions
- Lay the chicken at the bottom of the slow cooker.
- Season the chicken with cumin, salt, pepper, chili powder, cayenne, oregano, and coriander.
- Pour chicken broth over the seasoned chicken, then add diced onions, minced garlic, and fire-roasted green chiles. Top with a bay leaf.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
- Blend about 2 cups of chili for creaminess, then shred the chicken and return it to the pot.
- Taste and adjust seasoning, adding fresh cilantro before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
To refresh after freezing, stir in a splash of broth when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
